Today is a Bitter Sweet Day…..

Actually tomorrow will be a bitter sweet day, but todays my last day with my girls.  We have decided that for now we will no longer be raising back yard chickens.  It was a wonderful 4 years and I wouldn’t trade it for the world.  We are going though some life changes, nothing serious, but that will be taking allot of our time and won’t be fair to the girls.  Luckily for me, I’m able to rehome most of them to friends.  The older ones are going to have to go to the auction 😦  Please don’t say anything, I’m sad enough.

Fred & his girls

Here are my latest pictures of most of the flock (you can click on them to make them bigger, no need to strain your eyes).  Due to the snow, some of them decided to stay in the hen house, most, did venture out on the path that my hubby made.

Fred and the flock Fred, not happy about walking on the snow Trying to get to the path without walking on the snow Autumn & Sunshine Flying not to touch the snow! Black Cat & Lillie My hubby giving the girls a treat Grey cat  & Lillie Grey Cat hanging with the flock Lilly trying not to walk on the snow The Chicklets

For sure my chickens DO NOT like snow.  My girlfriend Sandy is taking our rooster Fred and 5 of the girls, my girlfriend Pam is taking 2 young hens and little Pokey (Pokey is one of the last hatches and Pam is the one who donated the eggs)  I was hoping that someone would take young Corny, he’s going to be a wonderful friendly rooster, he loves being held, I have an emergency message into another friend with back yard chickens and hoping she can help out.

I will continue to post recipes to my blog and photos of any of our new and upcoming ventures.  So, please stay tuned!

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Whats for lunch?? Avocado and Egg Salad Sandwiches!

AVOCADO & EGG SALAD SANDWICHES
adapted from Avocado Egg Salad by Two Peas & Their Pod

4 hard boiled eggs, chopped (of course mine are fresh from our free range chickens)
2 small avocados, pitted, peeled and diced
1-2 tablespoon quality mayonnaise
1 stalk chopped green onion
1/4 – 1/2 teaspoon dried cilantro
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

In a medium bowl, combine the hard boiled eggs, avocado and green onion.  In another bowl stir together the mayo, mustard, cilantro salt and pepper, add to avocado & egg mixture and gently stir.

Serving suggestions: Spread between two slices of bread or toasted bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it’s made.

I gave this to my hubby today for lunch, he’ll be working through dinner, so I know it doesn’t sound like much but this is what he had.  He said that he likes this better than regular egg salad!  Wow!  I’m amazed.  I truly never in my wildest dreams, ever thought that this man would like avocado!  And he does! ❤ How cool is that!?  Oh, in case your wondering, his is the regular and mine is the gluten free bread.  Yes, glutens & gluten frees can live in harmony.

So, make this and enjoy!  Let me know if you changed anything and how you like it.

God Bless

Dinner’s Ready! Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad (Gluten Free)

HIYASHI CHUKA, SAUTÉED SNOW PEAS & CRAB AVOCADO SALAD
(Gluten Free)

Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad

A couple days ago a friend of mine, Rachel posted a picture of a recipe she had made. She made a Kani Salad.  She didn’t post the recipe so I went off hunting on Pinterest.  Of course when your on Pinterest you know your going to be a while.  Once I started looking at the Kani Salad recipes, I also found some other recipes that sounded very interesting.  So, here are 2 that we had for dinner tonight.  My dear hubby says these are now in my top recipes ever, so they’re definitely keepers and will be great for company.

These aren’t hard recipes, most can be prepared ahead of time, oh, one thing, the pan that I cooked the shrimp in, I used it for the shrimp, the egg and the snow peas, using those fabulous drippings.  I suggest you do the same, less washing and great flavor!

So here we go, of course, I’ll give you links to the original recipes, because mine are adapted as usual! 😉

Hiyashi Chuka

Hiyashi Chuka
(Hiyashi Chuka (Cold Ramen) by Just One Cook Book)

Hiyashi Chuka ingredients ready to toast sesame seeds toasted sesame seeds mix dressing

Noodle Dressing
  • 6 Tbsp. soy sauce (gluten free, I used Coconut Aminos)
  • 4 Tbsp. sugar
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. roasted sesame seeds (toasted mine in a small pan on the stove, only takes a few quick minutes)
  • ¼ tsp. grated ginger

add egg mixture cooked eggs cooked egg ready to cut egg thin slice egg

For Shredded Egg Crepe
  • 2 eggs, beaten
  • 2 tsp. sugar
  • ¼ tsp. salt
  • I cooked the egg in the same pan that I cooked the shrimp in using the drippings

raw shrimp peeled deviened cooked shrimp save pan from shrimp thinly chop lettuce green onion and lettuce green onion and ramen

For toppings
  • 6 shrimps or more (I sautéed my shrimp in garlic & lemon grass infused olive oil.  I sprinkled my raw shrimp with Old Bay and Simply Asia spice mix)
  • 1 Japanese cucumber (1/2 English cucumber), julienned ( I used a reg. old cucumber, took the seeds out)
  • 1 head lettuce, shredded, I used romaine
  • 3 green onions (mix 1/2 into the lettuce and the other half into the noodles)
  • 1/2 red pepper
Other topping options:
  • shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.

Gluten Free Ramen Noodlescook ramen noodles

Noodles

  • 2 Ramen Noodle squares (the box has 4)  Prepare as directed

layer ramen over lettuce Hiyashi Chuka

Put it all together:  Using a glass bowl, layer lettuce, then noodles, then arrange toppings.

Crab avocado salad

Crab & Avocado Salad
Adapted from Crab & Avocado Salad with Japanese Dressing

  • tablespoon rice wine vinegar 
  • drop sesame oil 
  • 1/2 cup quality mayonnaise
  • 1 can good quality lump crab meat 
  • teaspoon lime juice 
  • ripe  avocado 
  • green onions (chopped)
  • Simply Asian spice mix

ingredients dressing add dressing

Open crab and dump into a bowl, break apart gently. Dice green onion add to crab.  Dice avocado and put in another bowl, mix with lime juice, then add to crab meat.  Stir gently, I use my hands.  In another bowl add the rest of the ingredients, then add to the crab and gently stir.  The original recipe adds a few other ingredients some of which I didn’t have on hand and wasabi which I would love to add, but my hubby doesn’t like heat, so add it if you like, just be careful not to add too much.  The original recipe says to fill a ramekin with the mixture and un-molding it onto the plate, mine wouldn’t come out of the ramekin, so I used and ice cream scoop instead, much easier if you ask me.  I plated mine on a romaine leaf.

Served with a side of Sautéed Snow Peas

Snow Peas

The snow peas were sautéed in the same pan that the shrimp and eggs were prepared in.  I added some butter and a touch of sesame oil.  When the oil was hot enough I put the snow peas in, sprinkled with some salt and the Simply Asian spice mix.  When they were cooked I sprinkled with sesame seeds.  A very easy, delicious side.

If you have any questions about any of these recipes, or any suggestions, or see any mistakes, let me know.  I love hearing from you.

God Bless

Black Bean Salad with Creamy Avocado Dressing

BLACK BEAN SALAD with CREAMY AVOCADO DRESSING
adapted from Black Bean Salad with Creamy Avocado Cilantro Dressing

Black Bean Salad

Okay, I saw this recipe on Facebook yesterday and had most of the ingredients, the important ones I had, so decided to make it right away.  So, you can click on the above link to see the original recipe if you like.  Mine is below.  It was delish!

Ingredients:

  • 1 head Romaine lettuce, washed and chopped
  • 1-15 ounce can black beans rinsed & drained
  • 1 can whole corn kernel drained
  • 1 1/2 avocado, peeled, pitted and chopped (the original recipe calls for 1 avocado and 1/2 for the dressing, so what to do with the extra half, I added it to the salad)
  • 1 spring onion, chopped (white and green parts)
  • Creamy Avocado Cilantro Dressing
  • 1 cup unsweetened almond milk
  • ½ cup cilantro, chopped (I used dried, I didn’t have any fresh on hand)
  • ½ avocado, chopped
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ¼ teaspoon cumin

Directions:

For the Dressing:

Place all ingredients in a blender and process until smooth, scraping down the sides. Keep leftovers refrigerated for about 3 days.

For the salad:

Toss lettuce, black bean, corn, avocado, spring onion in a large bowl, drizzle with dressing and serve.

The original recipe calls for bell pepper which I did not have on hand, if I had it I would have used it.  I also might add some diced cucumber next time and possibly a little tomato.  Make it your way.  Use what you have on hand.  It is a salad after all. 😉  Enjoy!

Bacon Wrapped Meatloaf with Sweet Potato Hash Browns

BACON WRAPPED MEATLOAF with SWEET POTATO HASH BROWNS
(the meatloaf is gluten free, the hash browns are Paleo)
6Bacon Meatloaf Sweetpotato Hashbrowns

Okay, I have been wanting to make bacon wrapped meatloaf for a very long time.  Ever since I saw it on Diners, Drive-Inns & Dives and actually had it at the Standard Diner in Albuquerque NM thanks to the Triple D app ON THE ROAD.  You can never go wrong with using that app.  Anyway, since I’ve had it, I had to figure out how to make it, but for some reason, this was very intimidating to me, so it’s taken me a while to even think about making it.  Well, I did it!  I jumped out of my comfort zone and jumped into 2 pounds of ground meat! LOL!

There is no recipe 😉  just use what you normally use.  If you want to know what I used: ground meat 80/20 (flavor remember, fat makes flavor, plus your meatloaf won’t be dry.  I used gluten free bread crumbs, garlic powder, various spices (which changes every time I cook), an egg to hold it all together and I had some shredded sharp cheese mix opened in the fridge so I tossed that in.  That’s about it.  Hand mixed it all together, formed it into a loaf on a cookie tray with sides, then, wrapped it in bacon!  EASY PEASY!

Baked in a pre-heated 375° over for about an hour or so until bacon is browned.  You’ll know when its done.

1raw Meatloaf 2bacon wrapped meatloaf ready for oven 3baking meatloaf 4Bacon Meatloaf complete 5Meatloaf cut

Also, for a side dish for this dinner my good friend Lexi, gave me this Paleo Sweet Potato Hash Brown recipe she found on Pinterest.  Since I’m not Paleo I added bacon to the topping and bacon grease to the oil and next time I’ll add cheese.

1Mashed sweetpotato n butternut squash 2Eggs for hashbrowns 3batter for hashbrowns 4grated sweetpotato 5hashbrown mixture 6coconut oil bacon drippings 7frying hashbrowns 8Sweet Potato hashbrowns cooking 9Sweet potato hashbrowns 10Hash Browns topped

Ingredients
  1. 4 medium sweet potatoes
  2. 2 eggs, whisked ( got a double yolkier on my 2nd egg thats why there are 3 yolks)
  3. 1/2 cup almond flour
  4. 2 teaspoons sea salt
  5. 1/4 cup green onions, chopped (plus some for garnish)
  6. 1/4 cup coconut oil (I had some bacon grease left in the pan from cooking the extra bacon not used on the meatloaf, so I added the coconut oil to it.  Just added flavor 🙂 )
Instructions
  1. 1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.(I actually had leftover mashed sweet potatoes/butternut squash in the fridge so I used them)
  2. 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
  3. 3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes(I used my grater on my Kitchen Ade Stand Mixer), add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
  4. 4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato “cakes” in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
  5. 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!

Nothing Like a Taste of Summer in the Winter!

spare ribs potato salad deviled eggs coleslaw baked beans Piece of Pie Creme Brûlée
If you ask me, nothing makes a summertime meal taste better than having it in the middle of winter.  Last night we had our dear friends Billie & Terry over for dinner and I decided to surprise them with a little taste of summer, which for me worked out well, because once again here in South Jersey we’re looking ‘forward’ to another Nor’Easter in a couple days which is promising this time to pack a punch with a good deal of snow….. uggggg….. I will stay in and look at it sitting by the fire and will stay there until its safe to walk outside. (I tend to fall, so its better that I just stay put)

Anyway, back to my Taste of Summer meal.  The menu: BBQ Spareribs, Coleslaw (I’ve blogged this before so click here for the recipe), Potato Salad, Deviled Eggs, Baked Beans, German Chocolate Pie (recipe & photos below) & Creme Brûlée (recipe & photos below).

spare ribs coleslaw

Okay, the recipes for the desserts are below, the recipe for the coleslaw I’ve blogged before for Memorial Day so click here.  My BBQ RIBS, I tend to make different every time, but, that being said, wouldn’t give out the recipe if I had one (some things just have to be kept secret).  I will tell you when it comes to making ribs, I personally believe that baking them in the oven, low and slow, is the way to go.  I will also tell you, I do a dry rub, turn them from time to time while baking, and I do add bbq sauce near the end.  You can use a basic bbq sauce if you like, but why not try to make it your own.  Possibly add some brown sugar, try different vinegars, etc.  Look at your bbq sauce in the bottle see the ingredients are, go from there.

potato salad

My POTATO SALAD, comes out different every time.  Why?? because there’s no recipe! LOL!  The recipe that my family loved, was my mom’s and she took it with her when she passed.  Was it written down anywhere??? NO!!!!  So, if there’s a family recipe in your family that everyone loves make sure someone writes down the recipe, another suggestion, do it before they get to old. My daughter-in-law Val tried to get my mom to teach it to her before she passed, it can’t be replicated.  It’s just possible we’re just not adding the right amount of love.  That being said, when I make my potato salad, (which my hubby prefers to eat right after I make it before it hits the fridge), I use either Red Skin or Golden potatoes I think these have the best flavor for potato salad my favorite being the golden.  My general ingredients are: boiled potatoes, hard boiled eggs, mayonnaise (a good quality mayo), salt, pepper, onion powder, a little brown mustard.  I mix the mayo with the rest of the ingredients making a dressing of sorts, taste, add flavors you like in a potato salad, I sometime add fresh chives, which I did in this one, if you have fresh herbs use them, fresh is always good.  My mom use to add celery and onion, I’m not big on either of those 2 (its a texture thing) so I don’t add them, but by all means add them if you like them!  For a treat you can always crisp up some bacon and add it in.  Don’t just use mayonnaise and leave it at that, be creative.

deviled eggs

DEVILED EGGS, okay, what I generally do, and this time I didn’t.  But generally, my deviled egg recipe is:  Egg yolks, mayonnaise, a good tasting brown mustard, pickle relish & dill.  Use your hand mixer.  Make sure they are smooth & creamy not dry and no lumps!  People won’t tell you, but no one likes dry deviled eggs.  The ones I made this time, personally were just a little too creamy  but my company seemed to love them.  Okay, amounts…. I have no idea.  It takes practice.  A couple big spoonfuls of mayo, a good squirt of mustard, not too much, you don’t want the mustard flavor to take over, about a good tablespoon of relish.  If you don’t want to use allot of mayo, use some sour cream.  Make sure your mayo is a good quality mayonnaise. ALWAYS no matter what, use a good quality mayonnaise, it makes the world of difference.  Oh, I usually use 9 hard boiled eggs which make 18 deviled eggs, most deviled egg platters hold 18.  (If you use fresh free range eggs like I do, theres a little secret for hard boiling really fresh eggs, use baking soda in the water when your boiling them, then, refrigerate them over night.  They will come out of the shell no problem). One more quick tip, if you have the time and the equipment, you can use your icing bag and tips pipe your filling into the eggs.  This is always nice for a party.

baked beans

BAKED BEANS …..okay….when I go to a picnic and there are baked beans there, I sometimes cringe.  Why?? you ask… Because they’re out of the can!  And I don’t have a problem with canned baked beans, but straight out of the can!!! NOOOOOOOO!  First of all, some canned baked beans, especially the no name brand baked beans have allot of liquid in them.  DRAIN THEM! Not all the liquid but what is swimming around on the top, yeah, get rid of it.  Now, if your using a quality baked bean, you won’t have that, if your using a quality flavored baked bean, you won’t have that.  Some juice is necessary, why?? cause your going to BAKE the baked beans.  NO STOVETOP, NO MICROWAVE!  So an hour before you need to serve these beans or take them with you, your going to put them in the oven and here’s what your going to do:
1st, preheat oven to 400°, put your beans in a baking dish or foil pan, if your taking them to a picnic, foil pan is a good way to go. If your serving them at home, use a nice baking dish, spray it with a non stick spray 1st because these are going to leave a little residue but its worth it.  Also, if you know in advance your going to make bake beans, buy a pound of bacon and depending on how much baked beans you make, will show how much of the pound you’ll need.  The bacon is the last step before baking, read on.
2nd. If you use flavored bake beans its nice to mix a couple different flavors together to complement the meal.  Now once you have 1 can or several cans in the baking dish, mixed together, taste the sauce (its still cold but taste it)  Is this the flavor your looking for?? If these are unflavored regular baked bean the answer should be NO, if their flavored I think you can still step them up a bit. Could it use possible some brown sugar?  Most likely, go ahead add some, stir it, taste it….ummmmm somethings starting to happen isn’t it??? Yup, now your not done, how ’bout adding some catsup??  I hope you have a good quality catsup, there is a difference.  Yes, add some catsup, ESPECIALLY if your using unflavored baked bean, add some catsup!  Mix, taste.  See, now, adjust your flavors, most of the time thats all I add, but you can add more, you can add some mustard, NOT MUCH, never add much, add more when needed after tasting.  You can also add a LITTLE molasses, molasses is a very strong taste so add very little.  Okay??  Flavors okay?? Next..
3rd. Cut some bacon up in 1/2″ – 1″ pieces and place on top of the bake beans.  Don’t be stingy folks love bacon.
4th Pop in the oven and bake.  Depending on your oven and the amount of liquid in your beans they could take 45 – 60 minutes to bake so allow yourself time.  Check on them at the 45 minute mark, if their bubbly and the bacon is browned they’re done.
Baked beans aren’t hard, and the little bit of extra time you put into them is well worth it.  Practice makes perfect.  So before you take them to a party, make them for your family first, they’ll be honest with you on their taste and where you might need to work on your ingredients.  You can never go wrong with extra brown sugar, you can over do with catsup, mustard & molasses so take your time and add ingredients sparingly and add more as needed.

Okay, here’s what you’ve been waiting for the dessert recipes:

4 creme brulee 12 piece of pie

CREME BRULEE (adapted from the Irish Creme Brûlée which you can find here)

1 mixture 2 ready for oven 3 brown sugar top 4 creme brulee Coffemate Natural Bliss

1 cup Coffee Mate Natural Bliss Vanilla liquid coffee creamer (you can use any flavor you want, so depending on your theme or holiday, change it up)
1 cup heavy cream
1/3 cup granulated sugar
1 pinch of salt
5 large egg yolks (I freeze my egg whites and use them to for recipes later on)
1 teaspoon pure vanilla extract
5 tablespoons light brown sugar

Preheat oven to 350 degrees. Place creamer, cream, granulated sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.

Pour mixture into five 6-ounce custard cups. Place cups in 13-by-9-inch baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.

Bake for 70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight. Preheat broiler. Sprinkle each creme brulee evenly with brown sugar. Broil for 2 minutes or until sugar is melted and caramelized. Refrigerate for 30 minutes or until topping hardens.

Makes 5 servings.

GERMAN CHOCOLATE PIE WITH COCONUT CRUST (gluten free) (slightly adapted from the original recipe which you can find here)

Coconut crust Coconut Crust  Coconut Crust Baked Chocolate Filling Hersheys Cocoa Chocolate Filling Boiling Chocolate filling in pie Topping boiling Topping ready Completed German Chocolate Pie Cutting the pie Piece of Pie

Ingredients:

Crust Ingredients: 

  • 3 cups sweetened shredded coconut
  • 3/8 cup (I used a 1/4 then filled it half way for the 1/8) coconut oil room temperature (what happened was my pie dish was 9 1/2″ and the regular amounts didn’t work so I cut it in half and added another 1/2 batch thats why the 3/8 cup)

German Chocolate Pie Filling Ingredients:

  • 3/4 cup cocoa powder (I use Hershey’s cocoa powder it’s 100% Cacao)
  • 1/4 cup coconut oil
  • 1/2 cup + 1 tablespoon sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut milk

Topping Ingredients:

  • 2 egg yolks
  • 1/2 cup brown sugar
  • ½ cup coconut oil
  • 1/2 teaspoon pure vanilla extact
  • 2/3 cup Coconut milk
  • 1 1/2 cups shredded coconut
  • 1 1/2 cup chopped pecans

Pie Crust Directions:

  1. Preheat oven to 350 degrees and grease a 9 inch pie dish.
  2. In a medium bowl, combine coconut and coconut oil.
  3. Press coconut mixture into a pie shell until evenly distributed.
  4. Bake at 350 degree for 10 – 12 minutes or until the edge begins to turn a golden brown.

Pie Filling Directions:

  1. In a medium sauce pan, combine cocoa powder, coconut oil, sugar, egg yolks, vanilla, and Coconut milk.
  2. Place over medium heat and use a whisk to thoroughly combine the ingredients as the coconut oil melts.
  3. Whisking constantly, bring the mixture to a boil. Cook for 2 more minutes while constantly whisking.
  4. Remove from heat and pour into crust.

German Chocolate Topping Directions:

  1. Combine the egg yolks, sugar, coconut oil, vanilla and Coconut milk in a medium sauce pan.
  2. Cook over a medium flame for about 15 minutes, until the mixture is thick and bubbly.
  3. Remove from the heat and add the coconut and pecans.
  4. Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled pie filling.

Place the pie in the refrigerator for at least an hour to let it finish cooling.

Well, thats it for this time.  Any questions feel free to ask.  If you see a mistake let me know.  If you have a comment would love to hear from you.

Have a blessed day!

A Gluten Free Christmas Tea


A Christmas Tea2 copy

Yup, It’s January 2015 and I’m posting A Gluten Free Christmas Tea! LOL!  I was only able to do 1 Christmas Tea for Michelle, last year (2014), I send out apologies to my other girlfriends that I didn’t get to have tea in 2014, hopefully this year will be better for having tea parties.

All us gals, at one time or another when we were little girls had tea parties.  Weren’t they fabulous?? Of course they were! Especially the ones we had with our daddy’s.  And then there’s the ones, if you really lucky, to have with your daughter and/or grand-daughter.  I can’t say that my daughter was big on tea parties, she was the only girl with brothers.  She was more the tom boy than the little girl who played bride & had tea parties, but the young woman she’s become can now host her own tea parties and does quite well.  She has become a chip off the ol’ block! plus she’s a personal chef! ❤

Anyway, lets get back on track.  As I said, I hosted 1 tea party in 2014.  Now, what makes a tea party a tea party??  It has to be special.  You have to use a TEA POT and TEA CUPS and I’m sure you all have them tucked away somewhere, if not, pick one up at a yard sale, they’re around and plentiful.

A Christmas Tea5 copy

Your tea party settings need not match, it can be eclectic, it can be seasonal, it can be anything you want it to be. Themes are endless, need ideas, check out Pinterest and your brain juices will start flowing!  Once you pull out the tea pot & tea cups, find a fabric table cloth and the fabric napkins.  The person your having the tea with is worth the fuss.  Let them know they are special.  And, don’t forget the centerpiece!  The centerpiece will tie everything together.

Okay, so we decorated the table, so whats going to be on the menu??  Well, it can be cookies, cake, finger sandwiches, etc.  If your not a baker or just don’t have the time, go ahead a buy something, but DON’T serve it from the container!  This is a tea, you need to serve on your plates (and not paper plates!).  Presentation is EVERYTHING!, its not hard.

My menu: Gluten Free Blackberry Scones with Sweetened Whipped Butter & Baked Rice Pudding and of course a good selection of TEA, herbal and regular.  (You can make all this in advance, but for me, I did it all the morning of, I like fresh and warm)

Blackberry scones and ricepudding1

Here’s the recipes:

Baked Rice Pudding (this is slightly adapted, from Paula Deen’s which you can get here)

Ingredients
1 cup cooked rice
2 1/2 cups half & half or heavy cream (Paula uses milk, I like the richness cream adds)
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins (if you don’t like raisins, leave them out, its okay)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
1/4 teaspoon fresh ground nutmeg
Directions
Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

Put rice and raisins in baking dish, set aside.  In a large bowl, slightly beat eggs, stir in sugar, vanilla, half & half and salt. Gently pour into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Grate cinnamon and nutmeg on top of hot pudding. Cool slightly and cut into squares to serve.

NOTE:  I have doubled and even tripled this recipe, it comes out great every time.

Blackberry scones6 copy

Gluten Free Blackberry Scones (adapted slightly from Brian Johson, his recipe is here)

Ingredients:

2.5 cups of All Purpose Gluten Free Flour (Brian used Almond Flour but if your worried about nut allergies, use the all purpose)
1/2 tsp sea salt
2 organic/pastured eggs
4 tablespoons maple syrup (the real stuff)
1/3 cup melted butter, ghee (clarified butter) or coconut oil (I use ghee)
1/2 cup fresh or frozen berries

Blackberry scones copy

Directions:

  • Preheat oven to 350.
  • Grease a baking sheet with butter or coconut oil.
  • In a medium bowl, mix together dry ingredients.In a separate bowl, whisk eggs until combined.
  • Add melted butter, and honey.
  • Combine wet and dry ingredients.
  • Fold in berries.
  • Drop dough onto an oiled baking sheet, with oiled parchment paper (this will just make life easier)  Shape dough into an oval, then cut in half, then quarters, than eighths.
  • Bake 15 -20 minutes (times may vary based on desired consistency)

That’s it. Now, in my oven I had to bake mine almost 40 minutes, probably because I didn’t drop them into individual triangles, like Brian suggested.  When I’ve made scones before recipes always said to do the oval and cut before baking then cut again when you take them out of the oven.  It also makes it easier to check on the doneness you just pick up a slice and check!

If your new to scones, they are not sweet and they are dry.  This is so you can dip in your tea or add sweetened whipped butter!  My fav.  Don’t get nervous thinking where can I get sweetened whipped butter, make you own! It’s easy!

Sweetened Whipped Butter

1 stick unsalted butter, at room temp
1/8 cup powdered sugar

Place butter in small mixing bowl, whip with electric mixer.  Slowly add in powdered sugar, taste.  Beat until sugar is incorporated and fluffy. If you want it sweeter add more powdered sugar.  Now, use an ice cream scoop to get the butter out of the bowl and scoop onto a serving plate.  TaaDaa!  Just make sure you serve at room temperature.  Enjoy!